CLASSIC MARYLAND CRAB CAKES
INGREDIENTS
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more about:
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crabmeat
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eggs
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mayonnaise
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Dijon mustard
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Old Bay seasoning
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lemons
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Worcestershire sauce
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kosher salt
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breadcrumbs
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flat-leaf parsley
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butter
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olive oil
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1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
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1 large egg
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1/4 cup mayonnaise
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1-1/2 tsp. Dijon mustard
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1-1/2 tsp. Old Bay seasoning
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1 tsp. fresh lemon juice
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1/2 tsp. Worcestershire sauce Kosher salt
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1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
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1 Tbs. chopped fresh flat-leaf parsley
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2 Tbs. unsalted butter
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1 Tbs. olive oil
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Lemon wedges for serving
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